INGREDIENTS

INSTRUCTIONS

Recipe by: DDMmom If a fruit jells easily, larger amounts of jelly  can
be made at one time, especially if the jelly maker has  experience.
When there's no one to show you the "sheeting test" to  determine if
the jell point has been reached, there's a much more  accurate way.
Place candy thermometer in boiling water, and note the  temperature.
For jelly, the proper point has been reached when the  temp is 8
degrees higher; for preserves, it's 9 degrees higher. The  easiest and
much more economical method is to use commercial pectin.  It's not as
much fun, but in many cases it's the only way to get a  jell. (Herb
jellies unless you use an apple, orange, or grape base,  will not jell
without commercial pectin.) If you use sterilized jars  and lids,
processing isn't too important. However, in the deep south  with heat
and humidity, the keeping qualities are greatly improved  using this
method.  Topping with paraffin makes the use of unique  jars possible,
but it's not a reliable method for me.  It definitely  works in other
areas of the country, and for short term storage I do  use it- for gift
giving with the admonition to use in the near future  included on the
card, for instance. I wish I could recommend a good  book- there are
bound to be many, but mine are so old they're out of  print. Call your
county agent, and look in cartons of canning jars  for booklet offers.
And the library.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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